Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.
The star of this issue is Josep Maria Rodríguez, Barcelona pastry chef and World Pastry Champion in 2011. He presents 43 recipes, primarily for cakes and entremets, though there is an appealing cluster of petits fours.
Also profiled are the bakery Madreamiga in Madrid, and Qatar-based pastry chef Rafael Charquero.
Paperback. Color photographs throughout. In Spanish.